Homemade Caramel Corn

• 4 qt. popped popcorn
• 1 1/2 c. salted cocktail peanuts
• 2 c. brown sugar
• 1/2 c.light corn syrup
• 1 tsp. salt
• 1/2 tsp. baking soda
• 1 c. butter

1. Remove any unpopped kernels of corn from popcorn.
2. Add peanuts. Set aside.
3. Bring brown sugar, butter, corn syrup and salt to a boil in a super pot cooker at 250u0b0 (or you may use a heavy deep skillet or saucepan).
4. Continue boiling for 5 minutes, stirring occasionally.
5. Turn off heat; quickly stir in baking soda.
6. Add popcorn and peanuts.
7. Gently combine with caramel.
8. Divide caramel corn mixture equally between two buttered 9 x 9 x 2-inch or 23 x 23 x 5-inch square cake pans.
9. Place in preheated 250u0b0 oven and bake for one hour, stirring every 15 minutes.
10. Remove from oven and immediately spread out on wax paper to cool.
11. Yields 4 quarts.

popcorn, peanuts, brown sugar, corn syrup, salt, baking soda, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=561746 (may not work)